Protein-Packed Cottage Cheese Alfredo (Print Version)
# Ingredients:
→ Base for Sauce
01 -
1 cup broth (either chicken or vegetable, whatever's handy)
02 -
1/2 cup low-fat milk
03 -
2 tablespoons corn starch
04 -
1 tablespoon good olive oil
→ Creamy Parts
05 -
1/4 cup smooth plain Greek yogurt
06 -
1/2 cup cottage cheese, blended until silky
07 -
1/2 cup freshly grated Parmesan—go for quality, skip the powdered stuff
→ Spices and Flavors
08 -
1/2 teaspoon salt (more or less, depending on preference)
09 -
1/4 teaspoon freshly cracked black pepper
10 -
2 teaspoons garlic, finely chopped (from about 2 cloves)
11 -
1/2 teaspoon classic Italian seasoning
# Instructions:
01 -
In a deep pan, heat up olive oil over medium. As soon as it's warm and shimmery, toss in the garlic. Stir it around for 1-2 minutes until it smells wonderful, but don't let it brown.
02 -
Scatter the cornstarch over the garlic-oil mix and keep stirring. Give it about a minute to cook out that raw starch taste and kickstart the sauce's thickness.
03 -
Whisk like crazy as you pour in the milk and broth, making sure the mixture isn't lumpy. Once smooth, turn up the heat a little and let it come to a slow simmer, stirring often.
04 -
Keep the heat on medium-high while you stir. Let the sauce bubble for 2 minutes until it's noticeably thicker but not too thick since you'll be adding more later.
05 -
Take the pan off the heat. Gradually whisk in both the blended cottage cheese and yogurt. Do this gently so the sauce stays smooth and doesn't turn grainy.
06 -
Put the pan back on medium heat and stir in the Parmesan, salt, pepper, and Italian seasoning. Let it simmer a bit (about 2 minutes) to fully combine. Stir until it’s creamy and coats a spoon perfectly.
# Notes:
01 -
The combo of Greek yogurt and cottage cheese packs in protein but cuts way down on fat compared to classic Alfredo.
02 -
Blend the cottage cheese until it's smooth as silk for the creamiest texture.
03 -
If the sauce gets too thick when reheating, just stir in some milk or broth to loosen it up.
04 -
Store this sauce for up to 4 days in the fridge in a seal-tight container.